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Tour de Norvège

The Tour:
Norway got some of the best chefs in the world, that can access a lot of different foods from all the world.
As you can see on Bocuse d'Or, Norway is well represented: http://en.wikipedia.org/wiki/Bocuse_d'Or
The standards to Norwegian chefs are internationally high standards.

The rules:
No rules, abuse the knife as much as you care
It will pass by Harald Andersen for touch ups between the battles

Over 400 guest a day. The knife just arrived without touch up from Harald Andersen.
In 1994, Solsiden opened its door for the first time.

"--I did not make any public declarations, but my vision was crystal clear from the very start. The location of the old warehouse was an excellent starting point. It had all tthe potential for a seasonal restaurant that could fill at Oslo's culinary scene," says owner Lars Jon Amundsen.

"-Solsiden's success is based on its concepts and logistics. We never take any shortcuts when it comes to quality and service."

Type of restaurant: seafood.

Verdict: More to come

Ill update this thread.

Personal thinking:

If you go for a Marko:
Go for his Masamoto Profile and his Meji handles. Make sure to get one of his strops and a diamond plate from him. You might never need anything else. IMO: Best bang for the money atm.